Round courgettes stuffed with cherry tomatoes, olives and capers
Ingredients for 4 people
- 4 round courgettes
- 300 g small tomatoes
- 30 g Taggiasca olives
- 15 g salted capers
- oregan
- 70 g breadcrumbs
- salt and pepper
Preparation
- Blanch the courgettes for 6-7 minutes, drain and set aside to cool.
- Remove the ends, cut them in half horizontally, remove the pulp and chop it up.
- Wash the tomatoes and rinse the salted capers.
- Chop all the vegetables into small pieces and add the breadcrumbs, adding salt and pepper to taste.
- Stuff the courgettes with the mixture and place in a preheated oven at 220°C for 30 minutes.
